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25 Days of Cookies: Almond Crackle Cookies

Festive like winter snowflakes, these chocolate almond crackle cookies have a wonderful nutty flavor to set these cookies apart from the others!

Almond Crackle Cookies by FamilySpice.com

I’m back. I took a day off from cookie recipes to watch in awe as hubby finished installing my new kitchen appliances! I’m loving my new cooktop and my new ovens are begging to bake me something in them! Yes, Santa came early for me and I’m a happy camper! Of course, I’m burned out on baking and cooking, but I certainly will start the new year off with the right supplies!

Grinding toasted almonds by FamilySpice.com

I’ve tried my best to show you all the varieties of cookies that are out there to choose to bake this holiday season. And there are so many more, too! It can be overwhelming to decide what to do first, trust me, been there, done that!

Ground up toasted almonds by FamilySpice.com

Today’s cookie is the Almond Crackle Cookie. It’s another recipe I found in the 2010 Martha Stewart Holiday Cookie Magazine. I barely tapped the tip of this collection of cookies recipes.

Mixing up Almond Crackle Cookies by FamilySpice.com

The first time I made these, Martha told me to toast the almonds, then grind them up. I found the almond flavor a bit over-bearing and well, a bit on the burnt side. I didn’t burn the almonds, but toasted them. I didn’t think it tasted great. Personally, I preferred to keep the almonds blanched and untoasted.

Mixing up Almond Crackle Cookies by FamilySpice.com

MUCH better!

Rolling Almond Crackle Cookie dough into powdered sugar by FamilySpice.com

I love how the chocolate contrasts with the white of the sugar crackle. Real festive. Like snowflakes!

Ready to bake Almond Crackle Cookies by FamilySpice.com

Almond Crackle Cookies

Dark chocolate cookies with plenty of almond flavor! Recipe adapted from Martha Stewart Holiday Cookies, December 2011

Ingredients:

  • 8 oz chocolate, bittersweet, chopped
  • 1 cup almonds, blanched
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, unsalted, softened
  • 1 cup brown sugar, light
  • 2 eggs, large
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 cup powdered sugar

Directions:

  1. In a double boiler, melt on medium to medium-low heat:
    • 8 oz chocolate, bittersweet , chopped
  2. Let cool slightly.
  3. Grind in a food processor: until fine crumbs:
    • 1 cup almonds, blanched
  4. Add to ground almonds and pulse until mixed:
    • 1/2 cup all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp salt
  5. Using a stand mixer with a paddle attachment, mix together until light and fluffy:
    • 1/2 cup butter, unsalted , softened
    • 1 cup brown sugar, light
  6. Mix in until combined:
    • 2 eggs, large
    • 1 tsp vanilla extract
  7. Mix in melted chocolate.
  8. Add in almond-flour mixture and slowly mix until combined.
  9. Cover and chill for 1 hour.
  10. Preheat oven to 350ºF.
  11. Shape dough into 1-inch balls.
  12. Put in a small plate:
    • 1 cup granulated sugar
  13. In a separate plate add:
    • 1 cup powdered sugar
  14. Roll dough balls and coat in the granulated sugar.
  15. Then roll and coat with confectioner's sugar.
  16. Place dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing 1-inch apart.
  17. Bake for 8 minutes then rotate the sheet.
  18. Bake for an additional 7-10 minutes, or until surface cracks.
  19. Let cookies cool on baking sheet for 2 minutes.
  20. Transfer cookies to cooling rack to completely cool.
  21. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes:

Serving Suggestions: Also great with walnuts and pecans, too.

Source:

Recipe adapted from Martha Stewart Holiday Cookies, December 2011

Prep Time:

Yield: 48 cookies

Cook Time:

Total Time: